METHOD OF DETERMINING PEROXIDE NUMBER OF MAYONNAISE Russian patent published in 2005 - IPC

FIELD: analytical methods in fat-and-oil industry.

SUBSTANCE: fat phase isolated from mayonnaise sample is mixed with chloroform and acetic acid and potassium iodide is then added to resulting mixture followed by ageing of the latter. After subsequent addition of water and aqueous starch solution, mixture is stirred and titrated with aqueous sodium thiosulfate solution. Peroxide number is finally calculated with the aid of formula. Isolation of fat phase comprises: cooling mayonnaise sample to temperature from -15 to -20°C, keeping sample at this temperature for 10-12 h, heating it to 50-70°C and holding it at this temperature for 1-2 h to form fat phase, which is separated.

EFFECT: increased determination accuracy allowing quality and safety of product to be estimated.

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